Omega-6 Fatty Acids Are The New Black, Omega-3 Fatty Acids Are SOO Last Year

A recent American Heart Association science advisory said that Omega-6 fatty acids, found in some vegetable oils, nuts and seeds, can lead to a lower incidence of heart disease. The findings of the study put the omega-6 debate to rest and recommend that people get 5% to 10% of their calories from omega-6 fatty acids.

According to the Washington Post, the benefit of omega-6 fatty acids has been the subject of debate because "arachidonic acid, a component of omega-6 fatty acids, is a building block for some inflammation-related molecules, and there have been fears that it might increase the risk of heart disease."

"That reflects a rather naive understanding of the biochemistry," said William S. Harris, director of the Metabolism and Nutrition Research Center of the University of South Dakota Sanford School of Medicine. "Omega-6 fatty acids give rise to both pro-inflammatory compounds and anti-inflammatory compounds. To say that they are bad because they produce pro-inflammatory compounds ignores the fact that they give rise to anti-inflammatory compounds as well."